Preheat the oven to 160 degrees Celsius.
Mix together the salt, pepper and Chinese 5 spice.
Remove the foie gras from the fridge at least 1 hour before preparing your dish. Soak in a mixture of milk and water to remove any impurities.
Separate the foie gras into 2 parts and remove the veins from each part. Re-form the lobes once you have removed the veins.
Rub the seasoning mixture over the foie gras, sprinkle over the port and marinade overnight.
Press the foie gras into your terrine mould. Cook in a bain-marie in the oven for 15 to 20 minutes at 160°C. The centre of the foie gras should reach no higher than 50°C. Remove from the oven and allow to cool to room temperature. Skim off the fat and keep to one side. Refrigerate the terrine overnight with a weight on top to compact the foie gras.
Remove the weight. Re-heat the fat and pour on top of the terrine. Allow to set in the fridge.
To serve: slice the terrine and accompany with toasted brioche.
«Try making this recipe using Armagnac or Cognac instead of Port.»